Spinach Ravioli with Crispy Salami
3 Easy Steps to a Delicious Dinner
A few minutes in a hot pan is all it takes to transform diced salami into the crispy, punchy, and ultra-savory topping of your dreams. You’ll crisp up that salami and sprinkle it over rich, comforting spinach-ricotta ravioli tossed in a creamy garlic sauce with fresh tomato. A side of buttery toasted baguette completes the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 ounce
Diced Salami
1 teaspoon
Chili Flakes
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Tomato
1 unit
Demi-Baguette
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
Not included in your delivery
Salt
Pepper
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Dice tomato into 1⁄4-inch pieces. • Heat a large dry pot over high heat. Add salami and cook, stirring occasionally, until slightly crispy, 3-5 minutes. Turn off heat. Transfer to a paper-towel-lined plate. Wipe out pot.
• In pot used for salami, whisk together cream sauce base, garlic powder, and 3⁄4 cup water (1 1⁄4 cups for 4 servings) over high heat. Bring to a boil. • Once boiling, reduce heat to medium. Stir in tomato and ravioli; cover and cook, stirring occasionally, until ravioli are al dente and sauce has thickened, 5-6 minutes. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
• Meanwhile, cut baguette in half lengthwise and toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Halve on a diagonal. • Divide ravioli between shallow bowls; top with crispy salami and as many chili flakes as you like. Serve with buttery toast on the side.
